Slow Cooker Turkey Chili

1  lb.		ground turkey breast
1/2  cup		medium green bell pepper, chopped
1/2  cup		medium red onion, chopped
1  tablespoon		canola oil
1  cup		diced tomatoes (I like petite diced)
1  can		kidney beans, drained and rinsed
1  can		black beans, drained and rinsed
1  cup		frozen corn kernels (optional)
2  tablespoons		chili powder
1  tablespoon		cumin powder
1  teaspoon		smoked paprika
1  tablespoon		splash of Tobasco sauce (to taste)
5/8  ounce		salt and black pepper to taste
14  pieces		reduced-fat sour cream, cheese, diced green onions, tobasco sauce, and/or baked corn chips for serving

Tip: Click on the ingredient links to learn the nutritional information for all the Slow Cooker Turkey Chili ingredients. The serving size for any ingredient in Slow Cooker Turkey Chili may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

1.Put the tomatoes, kidney beans, black beans, frozen corn kernels, and spices into the slow cooker.
2.In a large nonstick skillet, sautee the peppers and onions in the canola oil on medium heat. When the onions are soft, add the ground turkey and continue to cook, breaking the turkey up into small chunks with a spatula or spoon. When the turkey is browned and cooked through, add the turkey, bell pepper, and onion mixture to the crock pot and stir to combine.
3.Cook the chili on high for 3-4 hours or on low for 8 hours. Season with salt, pepper, and Tobasco to your taste.
4.Serve the chili hot in bowls with cheese, sour cream, green onions, and corn chips (I used Garden of Eatin’ Black Bean Chips) as you wish.